Saucisses et poivrons

Ingrédients

• 5 Italian sausage links ((20 oz.), mild or spicy)
• 1 Tbsp olive oil
• 2 large bell peppers ((one red, and one yellow or green), cored and sliced)
• 1 large yellow onion, (sliced)
• 3 Tbsp tomato paste
• 1 Tbsp minced garlic
• 1/2 tsp red pepper flakes, (or to taste)
• 3/4 cup low-sodium chicken broth, (them more to taste)
• 1 Tbsp balsamic vinegar
• 1 large roma tomato, (halved and sliced)
• 3 Tbsp chopped fresh basil
• 1 tsp dried oregano
• 1/4 cup finely shredded parmesan cheese ((grate with a rasp grater))
• Chopped fresh basil (or parsley, for garnish)

Préparation

1. 1

   Heat olive oil on a large skillet over medium heat. Add sausage and cook until browned on all sides, about 8 to 10 minutes. Transfer sausage to a plate while leaving rendered fat in skillet.

2. 2

   Return pan to medium heat, add bell peppers and onions and saute 3 minutes.

3. 3

   Add tomato paste, garlic, and red pepper flakes and saute 1 minute.

4. 4

   Pour in chicken broth and balsamic vinegar, add tomato, basil, oregano, and season with salt and pepper to taste. Toss mixture then nestle sausages into pepper mixture.

5. 5

   Bring to a simmer, then reduce heat to low. Cover and simmer until sausages are cooked through (160°F in center) and peppers are tender, about 10 minutes. If needed add another 1/4 cup chicken broth to thin sauce.

6. 6

   Remove sausages and let rest 5 minutes on a cutting board tented with foil. Keep pepper mixture in pan covered with lid so it stays warm.

7. 7

   Slice sausage then return to pan along with parmesan cheese. Toss mixture. Garnish with basil or parsley. Serve in hoagie buns, or with potatoes, rice, polenta, pasta, etc.